by Mary-Jo Sawyer, Richmond Times
When I walk into the produce section at this time of year, I still tend to look for familiar fruits and check to see if clementines have shown up yet. Then I marvel at all the fruits that remind me more of tropical vacation destinations than the cold December weather in Richmond.
This year, I searched for a recipe that would combine some of these fruits and discovered Hawaiian Starfuit in Mango-Orange Sauce. The star shape of sliced starfruit adds to the holiday theme, while pomegranate arils add a splash of color. The sauce of this dessert combines familiar orange juice with the unique flavor of mango.
For the best flavor, be sure your fruit is ripe when making this recipe. Ripe starfruits are mostly yellow with a bit of brown around the edges. Avoid fruits that are mainly brown or have brown spots as they’re overripe. Green starfruit aren’t ripe, although leaving them out on a counter for a few days at room temperature will help them to ripen.
You can’t tell a ripe mango by appearance as the color can vary from yellow, green and red to a mix of all three. A ripe one will have a fruity aroma. It should give a little when squeezed but not be mushy.
Pomegranates are picked when ripe and are ready to use. The juiciest ones feel heavy for their size.
While this recipe has only six ingredients, the fruit takes a bit of prep work. To save time, you can cut some of the fruit in advance. I sliced the mango and retrieved the pomegranate arils while enjoying a holiday movie the day before I prepared the recipe.
I sliced the starfruit right before making the dessert. First, I removed the brown edges of the star tips with a vegetable peeler. Then I sliced it into stars, and removed the dark brown seeds.
Brown sugar provides the sweetness in the recipe. Riper fruits make it sweeter, too. If you’re concerned about sugar or carbohydrate intake, using equal amounts of Splenda sugar substitute in place of the brown sugar cuts it by 34 percent.
If you prefer fresh orange juice over store-bought, simply use the juice of two freshly squeezed oranges in the recipe.
Coconut milk can vary greatly among brands. I chose the Silk original coconut milk because it’s lower in fat, and unhealthful saturated fat, than canned brands. However, since only a small amount is used, select the brand you enjoy the most.
Not in the mood for dessert? Simply cut up these fruits for a delicious salad or snack. They’re yummy sources of fiber and vitamin C.
Source: Richmond Times